Category: Pies & Misc.

Cranberry Breakfast Bar

Nutritional Info

9 servings

Calories 174

Net Carbs 2.71 grams

Fat 15.5 grams

Protein 4.26 grams

Ingredients

1 cup fresh cranberries

6 Tablespoons Swerve Granular divided

1 cup almond flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

6 Tablespoons butter melted

2 Tablespoons heavy cream

2 Tablespoons water

1/2 teaspoon vanilla extract

More Swerve for sprinkling

Instructions

Preheat oven to 350F and grease a 8×8 glass or ceramic pan.

Toss berries with 2 Tablespoons sweetener.

Whisk together almond flour, remaining 4 Tablespoons of sweetener, baking powder, cinnamon and salt. Stir in eggs, melted butter, whipping cream, water and vanilla extract.

Pour almond flour mixture into the prepared baking pan and sprinkle with the sugared cranberries. Bake 30 minutes, or until the bars are a golden brown and just set in the middle.

Remove and sprinkle with 1-2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.

 

 

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Sugar Free Blueberry Pie

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Nutritional Info

Calories 325

Net Carbs 3.4

Fat 36 grams

Protein 6 grams

Crust

1 cup unsalted, melted butter, cooled

4 large  eggs

1/2 teaspoon salt

1 1/2 cups coconut flour

1/4 teaspoon baking  powder

1 Tablespoon water

Filling

1 1/2 cups fresh blueberries

2 Tablespoons Swerve Granulated

18 oz package room temperature cream  cheese

Instructions

Crust

Mix all ingredients til dough forms.

Divide in half.

Roll out between two sheets parchment  paper.

Put one crust into pie pan.

After filling add top crust.

Pie

Preheat oven to 350F

Put one crust into bottom of pie pan and spread cream cheese into bottom.

Add berries that have been mixed with  sweetener.

Top pie with other crust.

Bake for 25 minutes til top is lightly brown.

Allow to cool before slicing.

Store in refrigerator.

 

Sugar Free Caramel Apple Cinnamon Rolls

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Ingredients

Dough

2 cups blanched almond flour

1 cup arrowroot starch

1/2 teaspoon xanthan gum

1/2 teaspoon  salt

1/4 teaspoon baking soda

1/2 cup milk

1 Tablespoon butter, melted

1 egg

1/2 teaspoon  vanilla extract

2 Tablespoons  Swerve Granular

Filling

1/4 cup butter, melted

1 Tablespoon  cinnamon

1/4 cup Brown Swerve

1 Granny Smith apple, diced

Caramel

1/3 cup butter

3 Tablespoons Brown  Swerve

2/3 cup heavy cream

1 teaspoon  vanilla extract

Instructions

Preheat  oven to 350F and grease a 10 inch skillet  or 8×8 baking dish with butter.

Mix all  dough ingredients til large ball forms, knead 3-4 times til smooth.

Lay dough on a large piece of parchment paper and cover with another piece of parchment paper and roll the dough using a rolling pin til it forms a large rectangle about 10×15 and about 1/4 inch thick.

Filling

Remove the top piece of parchment paper and brush with the 1/4 cup of butter. Sprinkle with cinnamon, Brown Swerve  and top with the apple.

Use the parchment paper to help you roll the dough into a log, starting at the widest side of the rectangle.  Once rolled, cut into 14 equal pieces and arrange in a 10 inch skillet or 8×8 baking dish.

Transfer to oven and bake 25-30 minutes until golden.

Caramel

While the rolls are baking make the caramel by combining the butter and Brown Swerve in a small pot over medium low heat. Bring to a boil and cook 2-3 minutes just until it starts to darken. Whisk in the heavy cream and vanilla,  bring back to a boil for 1 minute then reduce the heat to maintain a simmer. Simmer for 5-10 minutes until thick and glossy. Transfer to a jar.

To serve, top the cinnamon rolls with the caramel sauce.

Store refrigerated up to 5 days. To reheat simply microwave  for 15 seconds.

 

Sugar Free Raspberry Lemon Cups

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Nutritional Info

Serving  size 1 cup

Calories 290

Net carbs 4.4 grams

Fat 27.9 grams

Protein 3.1 grams

Ingredients

Raspberry  Layer

1/2 cup coconut butter

1 cup freeze  dried  raspberries

1 Tablespoon Confectioner’s  Swerve

1 Tablespoon melted virgin coconut  oil

1/4 cup+1 Tablespoon coconut  milk

1 teaspoon vanilla extract

Lemon Layer

1/2 cup coconut butter

2 Tablespoons fresh lemon juice

1 Tablespoon Confectioner’s Swerve

1 teaspoon fresh lemon zest

Instructions

Blend the raspberry layer ingredients in a blender til smooth.

In another bowl, stir together the lemon ingredients.

Divide the lemon  mixture between  6 muffin cups, top with raspberry mixture, pressing  down to combine the two.

Freeze for  1 hour.

 

Sugar Free Apple Cider Doughnut Bites

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Nutritional  Info

Serving  size 2

Calories  164

Net Carbs 2.5 grams

Fat 14 grams

Protein  6.5 grams

Ingredients

Bites

2 cups  almond flour

1/2 cup Swerve Granulated

1/4 cup unflavored whey protein powder

2 teaspoons  baking powder

1/2 teaspoon cinnamon

1/2 teaspoon  salt

2 large eggs

1/3 cup water

1/4 cup butter,  melted

1 1/2 Tablespoons apple cider vinegar

1 1/2 teaspoons apple extract

Coating

1/4 cup Swerve Granulated

1-2 teaspoons  cinnamon

1/4 cup butter melted

Directions

Preheat oven to 325F and grease a small muffin pan very well. Use a 24 cavity mini muffin pan.

Whisk together  the almond flour, sweetener,  protein  powder, baking powder, cinnamon and salt. Whisk in eggs, water, butter, apple cider vinegar and apple extract til well combined.

Divide the mixture among the wells of the prepared muffin mini pan. Bake 15-20 minutes, until muffins are firm to the touch. Remove and let cool 10 minutes, then transfer to a wire rack to cool completely.

Whisk together  the sweetener and the cinnamon and dip each donut bite into  the melted butter, coating completely.  Then roll in the cinnamon/ Swerve mixture.

 

Savory Protein Power Bar

In further appreciation to our dear reader Dr. Tanya, here is a great savory protein bar recipe as requested. We hope you enjoy this one too!

We truly care for and value our readers at David’s Way. If you have a special request for a recipe or a topic you would like to see covered, please let us know in the comments or you can send us an e-mail through our contact link. Our mission is to help as many people around the world as we can to live healthier lives. If you enjoy and derive benefit from what you read on my blog, then please share it with all your family and friends.

Savory Protein Power Bar

This recipe yields 10 bars

Calories: 144    Carbs: 14g    Fat: 5g    Protein: 6g

  • 1/2 cup rolled oats (gluten free if desired)
  • 1/2 cup unflavored (plain) pea protein powder
  • 1-1/2 cups cooked and cooled quinoa
  • 1/4 cup chia seeds
  • 1/3 cup roasted, chopped pistachios
  • 1/3 cup roasted, chopped almonds
  • 1/2 tsp fine sea salt
  • 1 cup unsweetened almond milk (or milk of your choice)
  • Optional: 1/2 tsp fresh ground black pepper
  • Optional:  tbsp grated Parmesan cheese
  1.  Preheat oven to 350F. Grease or spray an 8 inch square baking pan.
  2. Process the oats in a food processor until it is a fine flour. Transfer to a large bowl.
  3. Add the pea protein powder, cooked quinoa, chia seeds, pistachios, almonds, salt and milk. Also add optional pepper and or Parmesan cheese if desired. Stir until well blended.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 25 to 30 minutes , until golden brown on top and firmly set in the center. Transfer to a wire rack and cool completely in the pan.
  6. Remove bars from the pan and cut into 10 bars. Individually wrap the bars in plastic wrap and store at room temperature for up to 4 days. They will keep in the refrigerator for up to 2 weeks, or freeze up to 2 months.

To increase the protein content; Omit the oats and increase the protein powder by 1 cup. Or substitute any given amount of omitted oats with equal measure of protein powder. The total elimination of the oats and addition of 1 cup of protein powder will result in 158 calories per bar, carbs: 0g  fat: 8g and protein: 13g

Fruit, Nut and Seed Protein Bars

By special request, from a special reader, Dr. Tanya here is a good protein bar that is loaded with nuts, seeds and fruit. You can mix and match the nuts, fruits and seeds to your own favorite flavor combinations. I hope you enjoy this simple, yet delicious and healthy recipe!

Yields: 18 bars

168 calories,   10.6g carbs,   13g fat,   4.7g protein

Ingredients:

  • 1 cup assorted nuts, chopped (walnuts, almonds, pecans, etc)
  • 2 cups rolled oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar free maple syrup, (optional honey)
  • 2 scoops (62g) vanilla protein powder (whey or soy)
  • 2 tbsp natural peanut butter
  • 1 1/2 cups assorted dried fruits, chopped (figs, cranberries, cherries, apples, raisins, etc.)
  • 1/2 cup shredded coconut
  • 1/2 cup seeds (pumpkin, sunflower, sesame)
  1.  Place nuts and oats on a baking sheet and bake in a 425 degree oven for 7 minutes to toast.
  2. Transfer oat/nut mix into food processor with syrup (or honey) peanut butter, vanilla protein powder, and salt and pulse to chop and combine.
  3. Add fruit, coconut and seeds and pulse to combine.
  4. Line a 9″ x 14″ baking pan with aluminum foil and coat with nonstick spray.
  5. Press mix firmly into pan. Compress and level surface.
  6. Bake 20 minutes in a 350 degree F oven. Allow to cool completely in pan.
  7. Remove from pan, lifting by holding edges of aluminum foil.
  8. Cut into bars and store in an airtight container with waxed paper between layers to prevent sticking.

Sugar Free Cheesecake Stuffed Apples

Nutritional Info

Servings 8/ 1 apple

Calories 158

Net Carbs 9 grams

Protein 3 grams

Ingredients

8 small apples of your choice

8 oz. cream cheese

1 egg

1 teaspoon vanilla flavoring

1/2 teaspoon cinnamon liquid stevia

1/4 cup Swerve Granulated

1/2 teaspoon salt

1 teaspoon maple extract

2 Tablespoons heavy cream

1/4 cup Swerve Brown

1/4 cup Maple Grove Farms Sugar Free Syrup

Instructions

Cut off tops of apples and scoop out centers to 1/4 inch from sides. Discard what you remove.

Preheat oven to 350F

Beat cream cheese with electric mixer til smooth.

Add remaining ingredients and mix until well combined.

Pour batter into each apple and sprinkle Swerve Brown on top and bake 30 minutes.

Cool and then refrigerate at least 3 hours.

Drizzle with Maple Grove Farms Sugar Free Syrup.

Sugar Free Caramel Pecan Scones

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Nutritional  Info

Serving Size 1 scone

Calories 320

Net Carbs 2 grams

Protein 7 grams

Ingredients

Scones

2 cups almond flour

1/3 cup Swerve Brown

2 Tablespoons coconut flour

2 teaspoons baking powder

1/4 teaspoon  salt

1/2 cup chopped toasted pecans

1 large egg

1/4 cup butter, melted

2 Tablespoons  heavy cream

1 teaspoon vanilla extract

Glaze

2 Tablespoons  Swerve Brown

2 Tablespoons butter

1/4 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract

1-2 Tablespoons  heavy whipping cream

Instructions

Scones

1- Line a baking sheet with parchment paper or a silicone mat and preheat oven to 325F

2-Whisk together the almond flour, sweetener, coconut flour, baking powder and salt in a large bowl. Stir in the chopped pecans. Add the egg, butter, cream and vanilla extract and stir until the dough comes together.

3-Turn the dough out onto the prepared baking sheet and shape by hand into a rough circle, 7-8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.

4-Bake 18-25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t  burn. Remove from the oven and let cool on the pan.

Glaze

1-In a small saucepan over medium-low  heat, melt the Swerve Brown and the butter together, whisking until the sweetener  is dissolved.  Remove from heat.

2-Whisk in the Swerve Confectioner’s  and vanilla extract until smooth. Use just enough cream to make the glaze a good drizzling consistency.  Drizzle or spread over cooled scones.

Maple Pecan Granola

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Servings 16, 1/4 cup

Calories 230

Net Carbs 2 grams

Protein  6 grams

Ingredients

1 3/4 cups coarsely chopped pecans, divided

1 3/4 cups other nuts  and seeds (almonds and sunflower seeds)

1/2 cup chia seeds

1/4 teaspoon  salt

1/4 cup butter

1/3 cup Swerve, Granular

2 teaspoons maple extract

1 egg white

Instructions

1-Preheat oven to 300 F and line a rimmed baking sheet with parchment paper.

2-In a food  processor,  combine 1 1/4 cup of pecans with the other nuts, seeds and chia seeds . Process  on high til it resembles coarse crumbs. Transfer to a large  bowl and stir in salt. Stir in remaining  1/2 cup of pecans.

3-Combine butter and Swerve  in a saucepan over medium  heat til Swerve is dissolved.  Bring just to boil then remove from heat and stir in maple extract.

4-Stie in butter  into ground nuts and stir in egg white.

5- Spread mixture out on prepared baking pan in an even layer. Bake 25-30 minutes, stirring frequently. Remove and let cool.